Ingredients

Ham

• 2kg unsmoked ham
• 4 tbsp dark brown sugar
• 1 orange
• 30+ cloves

Glaze

• 1 jar Cranberry Jam
• 8 tbsp maple syrup or honey
• 2 tsp English mustard powder

Method

1. Put the ham in a large (4 litres) pan and cover with cold water
2. Add sugar, zest of half the orange and cloves
3. Cover and bring to a simmer
4. Skim, turn down the heat and cook on a low heat for 2.5 hours, partially covered, until the internal temperature of the meat reaches 75°C
5. Take the ham out of the cooking stock and let it cool for 10 minutes
6. Heat the oven to 220°C
7. To start the glaze: mix the glaze ingredients until it forms a paste
8. Cut the skin off the ham. Work precisely and try to leave as much of the fat on the ham as possible. Score the skin in a criss-cross pattern
9. Place the ham in a roasting tin lined with foil
10. Divide the glaze between 2 bowls and set one aside
11. Brush half of the glaze from one bowl over the ham
12. Bake the ham for 25 minutes in the oven. During the cooking time, baste the ham twice
13. Meanwhile, zest the rest of the orange and set aside
14. Poor the other half bowl of glaze into a small pan
15. Bring to the boil and let the juice simmer for 10-15 minutes until the juice is reduced and becomes syrupy
16. Reserve. Serve this alongside the ham
17. Allow the ham to cool
18. To serve, sprinkle with the remaining orange zest and carve into thin slices

Don't forget, use our Eggplant Relish with your cold ham on toast as leftovers or onth edya!

Enjoy!